Tomato Tart

I'm late in posting this due to lots of progress with our bathrooms! I can't wait for everything to be finished so I can show you the before and after photos! In the meantime I'll post this yummy recipe for you to enjoy!

Tomato & Mozzarella Tart -

recipe courtesy of the American's Test Kitchen Family Cookbook

1 sheet of frozen puff pastry, thawed

1 large egg, beaten

1/2 cup Parmesan cheese, grated

2 medium plum tomatoes sliced 3/4" thick

1/2 tsp of salt

1 cup of low moisture mozzarella, shredded

2 tbs extra virgin olive oil

1 garlic clove, minced

2 tbs fresh basil, minced

Move your oven rack to the lower third of the oven and preheat to 425degrees (f). Line a rimmed sheet pan with parchment paper.

Combine olive oil and garlic in a small bowl and set aside.

Place your pastry sheet in the middle of the sheet pan and brush with the beaten egg. Now begin to form the tart shell by folding over the long edges by 1/2 in, brush with egg and repeat with the shorter edges. Now run a paring knife parallel to the baking sheet around the outside edge of the tart, this will allow the pastry to rise in the oven and form the side walls of the tart shell.

Sprinkle the center of the shell with Parmesan cheese, then use a fork to poke holes through the bottom of the shell, this will keep the bottom from bubbling.

Bake the shell for 15 to 20 minutes until just golden and crisp. Transfer to a wire rack to cool slightly.

While the shell bakes spread your tomato slices over several layers of paper towel and sprinkle with salt. Let sit for 20-30 minutes. Doing this will keep your tart from becoming wet.

When the shell is slightly cooled spread the mozzarella over the bottom and then shingle on the tomatoes over the cheese. Drizzle with the olive oil and garlic. Bake for 10 -15 minutes or until the tart shell is deep golden in color.

Let the tart cool on a wire rack for 5 minutes, then transfer to a cutting board and sprinkle with basil, slice and serve!

I served this as an appetizer but it would be great on a brunch buffet or as a light lunch with a salad of field greens tossed in balsamic vinaigrette. Enjoy!